In vivo Antioxidative Activities in Natto Using Nematode Caenorhabditis elegans
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Reference36 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Natto (Fermented Soybean) Extract Extends the Adult Lifespan of Caenorhabditis elegans;Bioscience, Biotechnology, and Biochemistry;2013
2. Evaluation of the In Vivo Antioxidant Activity of Mucuna pruriens DC. var. utilis by Using Caenorhabditis elegans;Food Science and Technology Research;2012
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